This morning at 11:30, on the Quai des États-Unis, the famous Pan Bagnat from Nice will be in the spotlight and presented in its most traditional form and in some more “pantaïé” variations. Accompanied by David Faure and Franck Viano on the piano and Alex Benvenuto on the microphone, Laurence Duperthuy will offer her vision of the Pan Bagnat, Italian style.
Former student of the Nice hotel school, Laurence Duperthuy first trained in national education where she worked as a primary school teacher. However, her love for cooking took over and, after creating her blog Variations Gourmandes, which is a hit online, she recently opened her private cooking workshop in the heart of La Colle sur Loup: Notes de Cuisine.
Her teaching experience and especially her love of cooking make her an essential link in the Cercle de la Capelina d’Or, the Cuisine Nissarde Label, as well as the candidacy of Niçoise Cuisine for the UNESCO Intangible Cultural Heritage, in which she is involved along with two of her partners of the day.
While waiting to meet her this morning at 11:30 in the Italy à Table conference space, you can get to know her… hands-on!
Nice Premium: Could you have imagined making a Pan Bagnat in public on the Promenade?
Laurence Duperthuy: In reality, this is not my first culinary demonstration. I had the pleasure of being invited to participate in events like “Pain Amour et Chocolat” (also organized by the Italian Chamber of Commerce in Nice), “Vins et Gastronomie” in Antibes, and the “Fête de la Rose” in La Colle-sur-Loup…
… And I was already present last year on the Promenade, with “Italy à Table” for the Niçoise Salad. But I could not have imagined all of this 2 or 3 years ago, when I started writing my blog “Variations Gourmandes.”
NP: You are a graduate of the Nice hotel school, what memories do you keep from that time?
LD: Indeed, I followed the BTS “restaurant option” program at the Hotel School, on Rue de France, after a stint in the Faculty of Sciences.
I have fond memories: the kindness of our teachers who were above all excellent professionals, a great bond with our fellow students, and lots of solidarity.
There, I acquired a solid foundation in culinary techniques and traditional French gastronomy recipes, rigor in the work, great autonomy, and an open mind.
NP: You are also a member of the Cercle de la Capelina d’Or, aren’t you?
LD: Indeed. The Cercle de “La Capelina d’Or” has been defending and transmitting the cuisine of the County of Nice for many years. I am trying to modestly contribute to this beautiful dynamic.
NP: You are also involved with the Cuisine Nissarde Label. What is your view on this label initiated by Mrs. Renée Graglia?
LD: Renée Graglia, president of the Cercle de la Capelina d’Or and a passionate advocate of Niçoise cuisine, was in fact my legislation teacher at the Hotel School…
This “Cuisine Nissarde” label was created in 1995, in collaboration with professionals (restaurateurs and teachers from the Hotel School) to enhance authentic Niçoise cuisine, which is often mistreated. My parents, who were restaurateurs at the time, contributed to the first version of this Label.
My maternal family has been from the region for many generations. Our ancestors passed on to us a creative and flavorful cuisine, which today serves as an ambassador for our region, associated with the name of its city of origin.
It is, in my view, essential and vital to preserve and perpetuate this traditional culinary heritage to which I am particularly attached. It contributes to our identity. I hope we can maintain the authenticity of this cuisine for as long as possible.
For all these reasons, I have indeed agreed to invest in this Label and collaborate with the Technical Committee now managed by the Tourist Office.
NP: How did you envision the Pan Bagnat that you will be presenting today?
As a nod to Italian cuisine, for Italy à Table, I thought of the Florentine Panzanella, a salad mainly composed of bread and tomatoes, and I imagined a Pan Bagnat to be savored “with a spoon,” presented in a verrine.
NP: Is it important for you to become involved in this cuisine, voluntarily, and on a Sunday?
LD: Of course! I am involved in the same way, voluntarily, through my blog, which I initially created to share traditional local or family recipes.
NP: You have also recently opened your private cooking workshop in La Colle sur Loup?
LD: Yes! With the precious support of my family, I am fortunate to be able to achieve this beautiful project, which allows me to combine two of my passions, cooking and teaching, by drawing on my various professional experiences.
NP: Finally, what should we wish for you in 2015?
LD: Maybe to be in good health so I can accomplish the many things I have in mind?
